If you’re looking for a dish that’s creamy, smoky, and has just the right kick of heat, this Poblano Smoked Gouda Mac and Cheese Recipe will quickly become a new favorite comfort food in your home. Combining the subtle smoky flavor from smoked gouda, the mild heat and earthiness from roasted poblano peppers, and a luscious blend of cheeses, this mac and cheese is far from ordinary. Whether you’re serving it for a family dinner or bringing it to a gathering, this recipe promises a satisfying, flavorful experience that’s both cozy and uniquely exciting.
Ingredients You’ll Need
Each ingredient in this Poblano Smoked Gouda Mac and Cheese Recipe plays a crucial role in building its rich texture and vibrant flavor. From the creamy mascarpone to the smoky gouda, every component is simple yet essential, making the dish both approachable and delicious.
- 4 cups dry small pasta: Choose macaroni elbows, cavatelli, or small shells for perfect bite-sized pieces that hold sauce beautifully.
- 4 poblano peppers: Roasted for that smoky mild heat that brings depth and a pop of color.
- 6 tablespoons unsalted butter: Adds richness and helps create a smooth roux for the cheese sauce.
- ¼ cup all-purpose flour: The thickening agent that turns cream and cheese into a velvety sauce.
- 2 ¼ cups heavy cream: Provides a luscious, creamy base that coats every pasta piece.
- 2 teaspoons mustard powder: Enhances the cheese flavor with a subtle tang that cuts through richness.
- ¼ cup mascarpone cheese: Adds silkiness and a slight tang, elevating the sauce’s texture and taste.
- â…“ cup smoked gouda cheese, grated: Delivers that signature smoky flavor that makes this mac and cheese stand out.
- â…“ cup aged white cheddar cheese, grated: Offers sharpness and a firm texture to balance the creaminess.
- â…“ cup sharp cheddar cheese, grated: Classic cheese flavor that anchors the dish in familiar comfort.
- 1 teaspoon Cajun seasoning: Adds warm spices to amp up the flavor without overpowering the dish.
- ½ teaspoon cayenne pepper: Provides a gentle heat kick to complement the poblano peppers.
- ½ teaspoon smoked paprika: Reinforces the smokiness and adds a beautiful reddish tint.
- ½ teaspoon black pepper: Freshly cracked for a subtle pungency.
- ½ teaspoon kosher salt: Enhances all the flavors in perfect harmony.
- ¼ cup panko bread crumbs: Gives a satisfying crunchy topping to contrast the creamy interior.
How to Make Poblano Smoked Gouda Mac and Cheese Recipe
Step 1: Roast and Prepare the Poblanos
Start by roasting the poblano peppers until their skins are blistered and blackened, either under a broiler or on a gas stovetop. Once cooled, peel off the skins, remove the seeds, and chop them finely. This roasting process unlocks the poblano’s smoky depth and mellows its natural heat, forming the backbone of the recipe’s flavor.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil and cook your chosen pasta until just al dente, following package instructions. Drain well and set aside. Slightly undercooking the pasta ensures that it won’t get mushy when baked later with the creamy sauce.
Step 3: Make the Cheese Sauce Base
In a large saucepan, melt the butter over medium heat. Sprinkle in the flour to create a roux and whisk constantly for about 2 minutes to cook out the raw flour taste. Slowly whisk in the heavy cream, continuing until the mixture thickens and becomes silky smooth, forming the perfect base for your cheese sauce.
Step 4: Add Seasonings and Cheeses
Stir in the mustard powder, Cajun seasoning, cayenne pepper, smoked paprika, black pepper, and kosher salt, letting the spices meld into the creamy base. Then, gradually add mascarpone, smoked gouda, aged white cheddar, and sharp cheddar cheeses, stirring until melted and combined into an irresistibly rich, smoky, and velvety sauce.
Step 5: Combine Pasta and Roasted Poblanos
Gently fold the roasted poblano peppers and cooked pasta into the cheese sauce, ensuring every piece is evenly coated with cheesy goodness. This step brings all the flavors and textures together beautifully, setting the stage for baking.
Step 6: Bake with a Crunchy Topping
Transfer the cheesy pasta mixture into a buttered baking dish. Sprinkle the panko bread crumbs evenly over the top for that wonderful golden crust. Bake in a preheated oven at 350°F (175°C) for 20–25 minutes, or until the top is crisp and the cheese sauce is bubbly and inviting.
How to Serve Poblano Smoked Gouda Mac and Cheese Recipe
Garnishes
To enhance both flavor and presentation, sprinkle chopped fresh cilantro or green onions over your mac and cheese just before serving. A drizzle of a smoky chipotle mayo or a dollop of sour cream can also add an exciting finish that complements the poblano’s mild heat.
Side Dishes
This Poblano Smoked Gouda Mac and Cheese Recipe pairs wonderfully with simple green salads dressed with tangy vinaigrettes to balance the creaminess. For heartier meals, grilled or roasted chicken and smoky sausages make great companions that echo the dish’s smoky notes.
Creative Ways to Present
For an impressive twist, serve individual portions in mini cast iron skillets or oven-safe ramekins. You can also use hollowed-out bell peppers or small pumpkins as edible bowls to bring a fun and festive flair to your presentation.
Make Ahead and Storage
Storing Leftovers
Place any leftover Poblano Smoked Gouda Mac and Cheese Recipe in an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making it a fantastic next-day meal that’s just as comforting.
Freezing
You can freeze this dish for longer storage by putting it in a freezer-safe container, tightly sealed. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating for the best texture and flavor retention.
Reheating
To reheat, warm the mac and cheese gently in the oven at 325°F (160°C) until bubbly, about 15-20 minutes. Adding a splash of cream or milk and covering with foil prevents it from drying out, ensuring that creamy, cheesy goodness returns with every bite.
FAQs
Can I use other types of peppers instead of poblanos?
Absolutely! While poblanos offer a mild smoky heat, you can substitute with roasted green chilies or mild jalapeños if you prefer a touch more spice. Roasting is key to maintain that smoky flavor.
Is smoked gouda difficult to find?
Smoked gouda is widely available in most grocery stores, typically near other specialty cheeses or in the deli section. If you can’t find it, a good quality smoked cheddar or a mild smoked cheese can work in a pinch.
Can I make this recipe dairy-free or vegan?
Modifying this Poblano Smoked Gouda Mac and Cheese Recipe for dairy-free or vegan diets would require plant-based substitutes for cream, butter, mascarpone, and cheeses. Though the flavor will differ, using smoky vegan cheeses and cashew creams can create a tasty alternative.
How spicy is this mac and cheese?
This recipe offers a mild to medium spice level thanks to roasted poblanos and seasonings like cayenne and Cajun spice. You can easily adjust the heat by increasing or omitting the cayenne pepper depending on your preference.
Can I prepare this recipe in advance for parties?
Yes! You can assemble the mac and cheese up to the baking step ahead of time. Cover it tightly and refrigerate. When ready to serve, add the panko topping and bake fresh for that perfect crust and warm, creamy inside.
Final Thoughts
I hope you’re as excited as I am to try this Poblano Smoked Gouda Mac and Cheese Recipe. It’s one of those dishes that hits all the right notes: creamy, smoky, cheesy, and with a lively hint of spice. Whether you’re feeding a crowd or just craving some comforting homemade goodness, this recipe is guaranteed to bring smiles and requests for seconds. Give it a go and enjoy every spoonful!
Print
Poblano Smoked Gouda Mac and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 to 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Poblano Smoked Gouda Mac and Cheese is a creamy, smoky twist on the classic comfort dish. Featuring roasted poblano peppers blended into a rich cheese sauce with smoked gouda and three types of cheddar, this mac and cheese offers a flavorful, slightly spicy kick. Topped with crispy panko breadcrumbs for an irresistible crunch, it’s perfect for family dinners or entertaining guests.
Ingredients
Pasta
- 4 cups dry small pasta (macaroni elbows, cavatelli, small shells, or your choice)
Peppers
- 4 poblano peppers
Cheese Sauce
- 6 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 2 ¼ cups heavy cream
- 2 teaspoons mustard powder
- ¼ cup mascarpone cheese
- â…“ cup smoked gouda cheese, grated
- â…“ cup aged white cheddar cheese, grated
- â…“ cup sharp cheddar cheese, grated
Seasonings
- 1 teaspoon Cajun seasoning
- ½ teaspoon cayenne pepper
- ½ teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon kosher salt
Topping
- ¼ cup panko bread crumbs
Instructions
- Roast the Poblanos: Char the poblano peppers under a broiler or over an open flame until the skins are blackened and blistered. Place them in a sealed container or plastic bag to steam for 10 minutes, then peel off the skins, remove seeds and stems. Chop the roasted peppers finely and set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until just al dente. Drain and set aside.
- Make the Roux: In a large saucepan over medium heat, melt the unsalted butter. Whisk in the all-purpose flour and cook for about 2 minutes, stirring constantly to form a smooth roux without browning it.
- Add Cream and Seasonings: Gradually whisk in the heavy cream, ensuring the mixture stays smooth. Stir in the mustard powder, Cajun seasoning, cayenne pepper, smoked paprika, black pepper, and kosher salt. Cook the sauce, stirring frequently, until it thickens and bubbles gently.
- Add Cheese and Poblano: Reduce heat to low and add the mascarpone cheese, smoked gouda, aged white cheddar, and sharp cheddar cheeses, stirring until melted and creamy. Fold in the finely chopped roasted poblano peppers for a smoky, slightly spicy flavor.
- Combine Pasta and Sauce: Add the drained pasta to the cheese sauce, stirring gently to coat every piece evenly. Taste and adjust seasoning if necessary.
- Prepare the Topping and Bake: Preheat your oven to 350°F (175°C). Transfer the mac and cheese to a baking dish. Sprinkle the panko bread crumbs evenly over the top. Bake uncovered for 20 minutes or until the topping is golden brown and crispy.
- Serve: Remove from oven and let sit for 5 minutes before serving. This allows the sauce to thicken slightly and the flavors to meld perfectly.
Notes
- For extra smoky flavor, consider adding a small splash of liquid smoke or smoked paprika to the cheese sauce.
- Roasting peppers can be done ahead of time and stored in the refrigerator for up to 3 days.
- Use any small pasta shape you prefer; smaller shapes hold the cheesy sauce well.
- Panko breadcrumbs can be toasted in a dry skillet before topping for an even crispier crust.
- For a lighter version, substitute half the heavy cream with whole milk and use low-fat cheese.
